ZA'ATAR CHICKEN
This simple chicken recipe is just so easy, it's the must-have almost-not-a-recipe, recipe. Seriously-just arrange the chicken thighs in a pan, add rub garlic and lemon and sprinkle some za'atar spice and bake.
Provided by Sarah
Categories Dinner
Time 1h15m
Number Of Ingredients 12
Steps:
- Prepare the chicken. Clean the chicken to remove excess fat and slimy bits. Cut four slits in to the chicken legs. Place the chicken in a baking dish or on a sheet pan.
- Flavour the chicken. Using half a lemon squeeze a little juice on each leg of chicken. Once the lemon juice has been add to each chicken leg, then gently rub the lemon peel against the chicken legs (be careful not to rip the skin) Remove 1/4 tsp from your garlic paste and set aside for the za'atar sauce. Equally, distribute the garlic to each chicken leg, then rub the garlic all over the chicken.
- Sprinkle the za'atar. Your going to sprinkle 1/2 tbsp of za'atar on to each chicken leg (if using sumac, add 1/2 tsp for the leg) Lightly pat the za'atar to ensure equal distribution of the spice but don't rub it or you'll end up without any spice in patches.
- Drizzle the oil. Quickly drizzle your olive oil over each chicken leg, your looking for a light drizzle not a bath of oil.
- Marinate. Cover your chicken, and place in the fridge for 30 minutes up to 6 hours. But no longer than 6 hours or you'll end up with tough chicken.
- Preheat oven. Heat to 400ºF. Once you've turned on the oven, take out the chicken from the fridge, this gives a chance for the chicken to lose some chill from the refrigeration before cooking.
- Bake. Bake the chicken for 40 minutes or until internal temperature reaches 165º. Once the chicken is cooked allow to rest 5 minutes before serving, this will allow the chicken to redistribute its juices and allow the za'atar sauce to infuse with the chicken.
- Make za'atar sauce. Mix together the za'atar sauce, well, the chicken is cooking. In a small bowl add the lemon juice, reserved garlic, za'atar and olive oil. The sauce should be a paste-like consistency and may thicken slightly once resting. If the sauce is too thin add more za'atar, if it's too thick add more olive oil. Taste for saltiness, you may not need any and if you do just add a pinch.
- Serve! enjoy this recipe with your family and friends
ZA'ATAR CHICKEN
It's hard to find a dinner that both my husband and kids will enjoy-and even harder to find one that's fast and easy. This is it! No matter how much I make of this dish, it's gone to the last bite. -Esther Erani, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat., Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.
Nutrition Facts : Calories 484 calories, Fat 32g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 1367mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 30g protein.
NIGELLA'S ZA'ATAR CHICKEN
This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad.
Provided by blucoat
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In large mixing bowl or resealable plastic bag, combine chicken, oil and za'atar. Rub spices and oil all over chicken pieces. Cover (or close) and refrigerate 2 hours to overnight.
- Transfer chicken to baking sheet, skin side up. Roast in preheated 425°F oven 45 minutes.
- Sprinkle with salt.
OVEN-ROASTED ZA'ATAR CHICKEN BREASTS
This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
- Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g
CRISPY ZA'ATAR CHICKEN PILAF WITH POMEGRANATE
Nestle crispy za'atar chicken pieces amongst pistachio pilaf rice for an irresistible supper. It's a riot of colour, texture and flavour
Provided by Esther Clark
Categories Dinner
Time 1h35m
Number Of Ingredients 14
Steps:
- Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
- Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za'atar, then roast for 10 mins.
- For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
- Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.
Nutrition Facts : Calories 743 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 2.1 milligram of sodium
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